Ingredients:

  • 1 cup (2 sticks / 225 g) unsalted butter, softened, room temperature
  • 1 ½ cups packed (300 g) dark brown sugar
  • 5 large eggs, room temperature
  • 1 tablespoon (15 ml) vanilla extract
  • 3 cups (360 g) all-purpose flour, spooned and levelled
  • 1 teaspoon (5 g) baking powder
  • ½ teaspoon (2.5 g) fine sea salt
  • ½ cup (120 ml) whole milk or heavy cream, room temperature
  • -- For the Butterscotch Glaze ---
  • 4 tablespoons (56 g) unsalted butter
  • ½ cup packed (100 g) dark brown sugar
  • 3 tablespoons (45 ml) heavy cream (double cream)
  • ½ teaspoon (2.5 ml) vanilla extract
  • A small pinch (1 g) salt

Instructions:

  1. Preheat the oven to 325°F (160°C). Generously grease and flour a 10-cup Bundt pan or 9x5 inch loaf tin, ensuring every crevice is coated.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set the dry ingredients aside.
  3. Using a stand mixer, cream the room temperature butter and brown sugar on medium-high speed for 5–7 minutes until very light, fluffy, and pale in colour. This creaming process is critical for aeration.
  4. Add the eggs one at a time, beating well after each addition and scraping down the bowl as needed. Beat in the vanilla extract until fully incorporated.
  5. Reduce the mixer speed to low. Add the dry ingredient mixture in three additions, alternating with the milk/cream in two additions, beginning and ending with the flour mixture. Mix only until just combined; do not overmix.
  6. Scrape the batter into the prepared pan. Tap the pan gently on the counter to release any large air bubbles, and smooth the top surface.
  7. Bake for 70–80 minutes. The cake is done when a long wooden skewer inserted into the deepest part comes out clean or with just a few moist crumbs attached.
  8. Let the cake cool in the pan for 15 minutes before gently inverting the cake onto a wire cooling rack to finish cooling completely.
  9. To make the butterscotch glaze: In a small saucepan, melt the 4 tablespoons of butter over medium heat. Stir in the brown sugar.
  10. Bring the mixture to a gentle boil, stirring occasionally. Let it simmer for exactly 1 minute.
  11. Remove the pan from the heat. Carefully whisk in the heavy cream, vanilla extract, and salt until the glaze is smooth.
  12. Pour the warm glaze evenly over the slightly warm or fully cooled cake, allowing it to drip attractively down the sides. Allow the glaze to set for 15-20 minutes before slicing and serving.